I made this recipe from the Babbo Cookbook; crispy black bass with endive marmellata and saffron vinaigrette. The flavours were excellent, but the endive marmellata did not turn out like I had expected.
The endive ended up rather chewy. Okay, *very* chewy; pretty much to the point of being inedible. The SO kind of pushed it aside and devoured the fish.
The recipe calls for 4 heads of endive, cored and halved. Simmer them in honey, golden raisins and 2 cups of orange juice for 30 minutes. Leave to cool and then quickly reheat in a pan on high heat.
I used rather large heads of endive; could this be the problem? Are large ones tougher than smaller ones? Or should I have quartered them instead of just halved? Upped/reduced the cooking time?
I think it's a very attractive dish with great flavours and I'd like to do it again with more success.. if anyone knows where I went wrong, or if you've made this dish before and have any input I'd appreciate your response.